Pat salmon dry with paper towels. Season with salt and pepper.

Heat 1 tbsp olive oil in a large skillet over medium-high heat. Place salmon skin side down and cook for 5-7 minutes. Flip and cook 2-3 minutes more, until fully cooked.

Let cool slightly. Discard the skin and flake salmon into bite-sized pieces.

In a large bowl, whisk together 3 tbsp olive oil, Greek yogurt, lemon zest and juice, and dill.

Add salmon, capers, celery, and green onions. Gently toss to combine.

Chill for 30 minutes before serving.